Eggplant Lamb Burgers
 
 
Author:
Serves: 4 servings
Ingredients
  • LAMB BURGERS
  • 1 lb. ground lamb
  • ½ cup feta cheese (2 ounces)
  • ½ cup cooked wild rice, cooled (see note below)
  • 1 small onion, finely chopped
  • ¼ cup zante currants
  • 1 egg
  • 2 tablespoons heavy cream
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon cumin
  • ½ teaspoon cinnamon
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • Pinch cayenne pepper
  • 1 tomato, sliced
  • 4 lettuce leaves
  • EGGPLANT
  • 1 large globe eggplant cut into ½ inch thick slices
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • TAHINI YOGURT SAUCE
  • ¼ cup plain Greek yogurt, ful fat
  • ¼ cup tahini
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 2 tablespoons freshly squeezed lemon juice
  • Pinch salt
Instructions
  1. Combine the lamb burger ingredients (except tomato and lettuce) and form into 4 patties.
  2. Brush the eggplant slices with olive oil and sprinkle with salt on both sides.
  3. Cook the lamb burgers and eggplant slices on a preheated grill. Cook burgers to your desired level of doneness (4 minutes per side for medium rare) and the eggplant until golden-brown grill marks form, 3 to 4 minutes per side.
  4. While lamb and eggplant are cooking, combine the Tahini Yogurt Sauce ingredients and mix well.
  5. Select 8 eggplant slices that are about the same size in diameter as the lamb burgers. Place a lettuce leaf on 4 of the slices, followed by a lamb burger on each, sliced tomatoes, and some tahini yogurt sauce. Top with the remaining eggplant slices and serve.
Notes
Note: ½ cup gluten-free bread crumbs can be substituted.
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/eggplant-lamb-burgers/